Directions: |
Directions:Preheat the oven to 200 degrees . Have heat-proof dinner platter ready.
Combine the flour, 2 teaspoons salt, and 1 teaspoon white pepper in a large shallow plate. Pat the sole fillets dry with paper towels and sprinkle one side with salt.
Heat 3 tablespoons of butter in a large saute pan over medium heat until it starts to brown. Dredge 2 sole fillets in the seasoned flour on both sides and place them in the hot butter. Lower the heat to medium-low and cook for 2 minutes. Turn CAREFULLY with a metal spatula and cook for 2 minutes on the other side. While the second side cooks, add 1/2 teaspoon of lemon zest and 3 tablespoons of lemon juice to the pan. Carefully put the fish filets on the ovenproof platter and pour the sauce over them. Keep the cooked fillets warm in the oven while you REPEAT
the process with the remaining 2 fillets. When they're done, add the cooked fillets to the platter in the oven.
Sprinkle with the parsley, and serve immediately with the potatoes.
Mashed Potatoes.
Put the potatoes in a large saucepan with the cream and milk. Bring to a boil over medium heat, then add 1 teaspoon of salt. Reduce the heat and simmer until the potatoes are very tender, about 20 to 25 minutes. Remove about 1 cup of the liquid and reserve. Add the lemon zest and season with salt and pepper, to taste. Use a potato masher to break up the potatoes while adding about 1/2 to 1 cup of the reserved liquid, to just 'wet' the potatoes.
Add more, for desired creaminess. Spoon the potatoes into a serving bowl and serve immediately.
Serve the fillets on a bed mashed potato with the sauce spooned on top. |
This recipe for Easy Sole is from